Costa Rica Fire Phoenix Estate Story Information_Black Rose Coffee Bean Natural Sun-Dried Wine Flavor Process

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Coffee Profile

Country: Costa Rica

Region: Central Valley

Altitude: 1,600m

Processing Method: Natural Process

Grade: SHB

Variety: Caturra

FrontStreet Coffee Cupping Notes: Subtle citrus aroma and honey sweetness, rich nutty aroma like roasted walnuts with delicate oiliness, round and full-bodied, featuring honey, cardamom, and citrus flavors, reminiscent of coffee candy.

Coffee is an important economic source for Costa Rica, with a cultivation history spanning 200 years. Consequently, Costa Rican coffee is renowned worldwide, characterized by full-bodied beans, ideal acidity, and unique intense aromas. The coffee beans here undergo meticulous processing, which is why they achieve such high quality, delivering mild yet rich flavors.

Alto San Pedro Farm in Costa Rica was one of the first estates to begin producing natural and honey-processed coffees. The Blue Sapphire and Black Rose varieties from Alto San Pedro are particularly exceptional natural products that utilize special processing methods, extending the drying time of both Blue Sapphire and Black Rose on raised beds. However, the difference lies in their drying and fermentation environments: Blue Sapphire is dried and fermented in low-temperature conditions, while Black Rose undergoes high-temperature drying and fermentation. Under different fermentation environments, Blue Sapphire develops distinct and delicate flavors, while Black Rose produces rich and intense natural coffee characteristics.

Black Rose

Processing Method: Natural Process

FrontStreet Coffee Cupping Notes: Blackberry, jasmine floral aroma, wine-like notes, nuts, citrus fruits

Blue Sapphire

Processing Method: Natural Process

FrontStreet Coffee Cupping Notes: Berries, tropical fruits, cocoa sweetness, honey sweetness

Located on the fertile hills of Poas Volcano in Costa Rica's Central Valley, Alto San Pedro Farm is one of the earliest producers in Central and South America to start producing honey-processed and natural coffees. It is a completely 100% organically grown coffee estate. The farm owner believes that organic farming practices are better choices for environmental protection and family health, despite facing many technical and organizational challenges, they remain committed to this philosophy. The high-quality coffees produced by this estate are all very distinctive, with the most prominent feature being an astonishing sweetness! They gained significant recognition when participating in the Specialty Coffee Competition in 2009. During the harvest season, they use a Brix meter commonly equipped in the wine industry to measure the sugar content of the fruits, determining the optimal harvest timing and processing method based on Brix sugar content - only fruits exceeding 20% sugar content are selected for natural processing. For reference, the Brix values for common fruits are: apples at 14, lemons at 12, and passion fruit at 18, but Alto San Pedro's coffee cherries can reach 21-22%. The farm places great emphasis on environmentally friendly processing concepts (such as collecting rainwater for coffee processing) and utilizes vermicomposting (worm composting) organic fertilizers to ensure the cultivation process is completely free of chemical fertilizers and pesticides.

● Black Rose

Black Rose, during the natural drying process on African raised beds, only needs to be turned a few times per day, resulting in more pronounced fruit flavors in the coffee.

Bean Origin: Costa Rica Coffee - Central Valley - Alto San Pedro Farm - Black Rose

Region Information: Central Valley - Alto San Pedro Farm / Caturra, Catuai, SHB / 1300-1500m

Processing Method: Natural / Medium-light roast

Grind Size: 3.5

Dose: 15g

Ratio: 1:16

Water Temperature: 90°C

Dripper: V60

Brew Time: 2 minutes 10 seconds

FrontStreet Coffee Cupping Notes: Strawberry, blueberry, grape, red wine, fermented aroma, smooth and full-bodied

This bean's dry aroma already shows very prominent natural coffee characteristics, with noticeable wine-like notes.

FrontStreet Coffee Recommended Brewing Parameters: V60/90°C/1:15/15g/medium-fine grind/2-minute brew

After brewing by FrontStreet Coffee's barista, it presents: prominent grape acidity upon entry, but not the clean, watery pure grape juice experience, rather a full-bodied mouthfeel accompanied by strawberry sweetness and hints of berry fermented flavors. It has a certain fullness and richness, preventing the flavors from appearing thin or monotonous. The aftertaste contains chocolate mellow notes that are quite persistent. As the temperature decreases from medium to low, the wine-like characteristics become increasingly apparent.

Since the ground coffee color appears closer to a medium roast, the temperature was lowered to 90°C, with brewing techniques also adjusted to extract more sweetness. However, the sweetness wasn't as high as expected, while the impact of the grape acidity somewhat exceeded expectations.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473